Italian Sausage and Kidney Bean Stew

When I dug through my pantry this week, I found not one can of cannellini beans. I had used the last of the beans to make a bread and bean soup, and now had only some black beans and red beans left.

Perhaps chili, I thought,but discovered I had no ground beef either. What I did have was a pound of Italian sausage and seven ounces of roasted Piquillo peppers that I had frozen. With the addition of a few cloves of garlic and 1/2 sauteed yellow onion I created a tasty and unexpected stew.

1 pound of Italian sausage-hot or mild,according to your taste.
1/2 medium yellow onion,diced and sauteed till soft and golden.
2 cloves garlic,chopped.
2 15 ounce cans red kidney beans
Salt to taste(used when cooking onions).
4 or 5 red roasted peppers,chopped.


After sauteing the onion till soft,crumble the sausage and brown it a bit, stirring it in with the onions. Add chopped garlic and the kidney beans. Add the chopped peppers. Cook the stew for about 1/2 hour, though an hour helps the flavors penetrate the beans better. Cook over medium heat.

This should serve four. I ate it with corn bread muffins.